Roselle FlowersRoselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.

Barrel Cactus FruitThe fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.

Saijo Persimmons

Description/Taste

The Saijo persimmon is a small variety, about the size of a golf ball, and contains little to no seeds. It is slightly elongated with an overall acorn shape with thin skin the shade of a deep gold. Inside, these soft fleshed fruits are indeed as sweet as honey with brown sugar notes and a rich tropical finish of papaya, mango and date. Since the Saijo is an astringent persimmon, be sure to select fruits that are fully ripe and soft to the touch, indicating that they have matured to their full sugar potential. Firm, under ripe fruits will have an unpleasant tannic mouth feel and insipid flavor.

Seasons/Availability

Saijo persimmons are available in the fall.

Current Facts

Saijo persimmons are a variety of Diospyros kaki of the Ebenaceae (Ebony) family, and sometimes referred to as an Astringent Kaki persimmon. Astringent persimmons need to be eaten when ripe and soft to the touch, like the feel of a water balloon. Originally from Japan, these trees are often planted for decorative landscape because of their small bright orange fruits and brilliantly colored fall foliage. In Japanese, the name Saijo translates to “the very best one”, alluding to this variety’s optimal sweetness, almost non-existent seeds and decorative appeal.

Nutritional Value

Saijo persimmons are a good source of fiber and vitamins A, C and E.

Applications

The unique, small size of the Saijo persimmon is its selling point. They should be showcased whole or perhaps halved on cheese plates, desserts or salads so as to fully appreciate their small intricate packaging. Since they are sweeter than most persimmon varieties, the Saijo is excellent in sweet dishes, whether used raw or cooked. They are however still appropriate for use in savory dishes when balanced with enough salt. Complimentary flavors include: plum, peach, apricot, grape, date, fig, pomegranate, pear, cherry, orange, pumpkin, butternut squash, yam, almond, walnut, hazelnut, cinnamon, nutmeg, clove, anise, vanilla, bourbon, brandy, port, rum, raisin, brown sugar, honey and chocolate.

Geography/History

Oriental persimmons, such as the Saijo, are native to China, where they were cultivated for centuries before spreading to Korea and Japan many years later. Persimmon trees were introduced to California in the mid 1800's and have become most successful in regions with moderate winters and relatively mild summers. They do not do well in areas with hot weather and dry desert heat, because the bark may sunburn and the fruit will not plump.

Recipe Ideas
Recipes that include Saijo Persimmons. One is easiest, three is harder.

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